Carrot and Smoked Salmon Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust the oven rack to lowest position and heat oven to 450 degrees. Peel and shave 4 ounces carrots into thin ribbons with vegetable peeler; set aside. Peel and slice remaining carrots on bias 1/4-inch thick; set aside.

Step 2

Microwave 1/4 cup vinegar, sugar, and 1/8 teaspoon salt in bowl until simmering, 1-2 minutes. Stir in shaved carrots, then let sit, stirring occasionally, for 45 minutes. (Drained pickled carrots can be refrigerated for up to 5 days.)

Step 3

Toss sliced carrots with 1 tablespoon oil, pepper, and 1/2 teaspoon salt in a bowl, then spread in a single layer on rimmed baking sheet, cut side down. Roast until tender and bottoms are well browned, 15-25 minutes. Let cool slightly, about 15 minutes.

Step 4

Meanwhile, cut away peel and pith from grapefruit, then slice crosswise into 1/4-inch-thick pieces.

Step 5

Whisk dill, mustard, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon salt together in large bowl. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil until emulsified. Add endive, carrot greens, roasted carrots, pickled carrots, and grapefruit and toss to combine, season with salt and pepper to taste. Arrange salmon around the edge of serving platter, then transfer salad to center of platter. Serve.